Saturday, 14 November 2015
I found and adapted this easy Kimchi recipe from MyRecipes.com. It's a very easy straightforward recipe using simple ingredients except for the chilli flakes (avialable from Shine Korea) Never attempted making Kimchi before. But am tempted to try this recipe.
I kg Wongbok/ Napa cabbage ( cut into thick slices)
300 gms radish ( julienne)
2 stalks spring onions ( sectioned)
4 tbsp salt
4 tbsp chilli flakes
1 tbsp sugar
4 tbsp filtered water or mineral water
2 tbsp minced garlic
2 tbsp minced ginger
Marinade wongbok with the 4 tbsp salt. Mix thoroughly till salt are incorporated into cabbage
Use a plate and a plate and pot of water to press down on cabbage to remove excess water.
Leave aside for 2 hours. Mixing thoroughly every 30 mins.
After 2 hours rinse the cabbage 3 times to get rid of the salt.
Drain for 20 mins.
Mix the chilli, garlic, ginger and water in a large bowl.
Toss in the cabbage, radish and spring onions and mix to combine. ( Remember to wear a pair of disposable gloves. Before you start.)
Store kimchi in a sterilised bottle and leave to ferment for 2 - 5 days to ferment before storing in the fridge.
Note: Use a spoon to press down Kimchi every day.